Tomorrow we go to Amsterdam Roest for Het Oogfeest Aardappel, an attempt to remind us citydwellers that there is still such a thing as the new potato harvest and that it used to be something upon which to base a celebration. Fingers crossed for decent weather (ha).
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This recipe is lifted pretty much exactly from Lantern in Chapel Hill, NC via Food & Wine. It's really good: by day two in the fridge it's like a mild, friendly kimchi, probably great as a side in any Asian pickle situation. The brine was perfect with radishes as described below, but I'll try turnips when the radishes are gone...my roommate doesn't dig on the pickled radish funk.
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ginger radish pickle.
2 bunches round, red radishes, halved
3 cups water
1/2 cup white vinegar
1/4 cup raw sugar
1 tbsp kosher salt
2 cloves garlic
1 Holland chile, halved lengthwise, deveined and deseeded
One 1-inch piece of fresh ginger, peeled and cut into thin rounds
In a saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring. Let cool to warm, then add the garlic, chiles and ginger. Put the radishes in a sealable container and cover the radishes with the brine. Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 3 days.
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2 bunches round, red radishes, halved
3 cups water
1/2 cup white vinegar
1/4 cup raw sugar
1 tbsp kosher salt
2 cloves garlic
1 Holland chile, halved lengthwise, deveined and deseeded
One 1-inch piece of fresh ginger, peeled and cut into thin rounds
In a saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring. Let cool to warm, then add the garlic, chiles and ginger. Put the radishes in a sealable container and cover the radishes with the brine. Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 3 days.
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